Moroccan Meatballs

-1 onion, dried
-1/2 cup unflavored bread crumbs
-1 cup tomato sauce
-1 egg
-2 teaspoons of salt
-1.5 lbs. ground beef
-6 tablespoons margarine
-4 large onions, sliced
-2 large carrots, peeled and cut in 1-inch pieces
-2 large zucchini, cut in 1-inch pieces
-2 cups of beef broth
-4  oz.  dried apricots
-1/2 cup brown sugar
-1 cup chickpeas, drained
-1 teaspoon cinnamon
-6 cups chicken broth
-10 oz. couscous

In a large bowl mix the diced onions, bread cumbs, 1/2 cup tomato sauce, egg and salt.  Add ground beef and mix well.  Heat 3 tablespoons margarine in a pot and melt.  Add sliced onions and carrots; cook partially covered for 10 min.  Add zucchini, beef broth and 2 cups of water.  Bring to a boil then reduce heat to low.  Form meat into meatballs and drop into simmering liquid.  Simmer for 15 minutes.  Add remaining 1/2 cup of tomato, apricots, brown sugar and cinnamon.  Transfer pot to oven and bake, uncovered, for 30 to 40 minutes.  Gently stir in chickpeas. 

In a large saucepan, bring chicken stock to a boil, with 1/2 teaspoon of salt.  Stir in couscous.  Cover tightly.  Remove from heat and let stand for 6 minutes.  Arrange couscous on a platter, spread meatballs over couscous.

This section can be replaced by using instant couscous